Mounir Saouma’s story in the Chateauneuf-du-Pape started with a state sale of a small plot in Pignan, one of the most famous vineyard areas of Chateauneuf-du-Pape. Within this first vineyard acquisition, Mounir has one plot of 100% Grenache planted in the 1930s which yields naturally at a miniscule 1 ton per acre. From these vines he produces Arioso.

In the northeast of the appellation facing “the giant of Provence”, the massive Mont Ventoux mountain”, Pignan’s exposure brings freshness to the natural high ripeness achieved in this area. The rocky and sandy soils of this original plot add a sense of elegance. When you start tasting you understand why some have compared his wines to the great Rayas wines of the 1980s or, perhaps as expected given Mounir’s renown as owner and winemaker of Lucien Le Moine, to Burgundy. The sheer density of the low yielding, old vines dances with the freshness and elegance provided by the site. On the label is aptly explained: “Arioso is a style of opera somewhere between an aria and a recital. We chose this name for our wine because it is evocative of both the ethereal and profound”.

Mounir Saouma likes to describe Chateauneuf-du-Pape as a mosaic, with all the wild traditions and differences together making for very different interpretations. Omnia, Latin for “all,” is his attempt to encompass the entire region’s terroir and winemaking history (and perhaps future) in one glass. The fruit comes from 9 vineyard parcles across all 5 of the Chateauneuf communes, Chateauneuf-du-Pape, Courthezon, Sorgues, Bedarrides and Orange (in early vintages, when the Saoumas did not have all the vineyards they have today, they would purchase fruit; today, Rotem & Mounir Saouma is 100% Estate). The wine is then vinified and aged in foudres, cement and 500 liter barrels – a little bit of everything.

The aging is as Mounir ages his Burgundies: extremely long, never racked, no fining, no filtration. It would be easy to say that we expected the experience running one of Burgundy’s leading producers, Lucien Le Moine, would show in Mounir’s wines. But the actual results need to be tasted to be believed and understood: a wine with beguiling fruit and savory richness, yet extraordinary finesse and detail.

Zinfandel is California’s heritage grape, and as anyone who has tasted long-lived examples from the 1970s, it can produce wines of tremendous quality, both immediate pleasure and age-worthiness, and all in a rich and spicy berry profile that is unique in the world of wine. Like every wine they produce, Montelena looks first and foremost to take the tremendous fruit they work with and transmit it in a complex, balanced package.

Jim Barrett’s dream of Chateau Montelena was that this wine, their flagship Cabernet Sauvignon, achieve the balance and complexity of flavors, aromas and textures to be considered among the great examples of Cabernet in the world. Almost since his first vintages in the 1970s, this wine has been a show-stopper that has everything in place, while revealing the majesty and distinctive character of the estate vineyard site in the northern Napa area that the Barretts led to recognition as its own appellation, Calistoga.

Today, the 50-year legacy of excellence in farming, crafting and blending powerful wines and continued innovation and attention to detail is what sets Chateau Montelena Winery apart.

Torrione marks the beginning of the Petrolo’s quality revolution. It is considered to be the true identity of Petrolo, made with a blend of grapes from all of the estate’s vineyards. With a blend of Sangiovese, Merlot, and Cabernet Sauvignon, Torrione is also in keeping with Tuscan tradition of adding Bordeaux varieties to Sangiovese and instilling a sense of place in the French varieties, lending them a distinctly Tuscan character.

From vineyard to bottling, Special Cuvée sees such an extraordinary level of care and attention, it is difficult to place within the non-vintage or, really, any Champagne category. It is a Champagne that stands apart. Within one bottle, all the complexity of flavour, texture and pleasure that Champagne can offer.  Special Cuvée is truly a journey of devotion from Bollinger.  

Bollinger is the producer most associated with a single grape variety in Champagne, namely Pinot Noir. This more difficult grape to grow makes up a minimum of 60% of  all of Bollinger’s Champagne. The harmony of Pinot Noir’s richness and elegance plays a large part in Special Cuvée’s distinct profile, the ripe red berries and powerful impact a clear signature. Then there is the other association that Bollinger is so well known for: winemaking in barrel. As virtually every Champagne producer in the latter half of the 20th century moved to fermenting in large lots in stainless steel tanks, Bollinger persisted to oversee fermentation barrel by barrel for all vintage Champagnes and a remarkable 30% of Special Cuvée. Why? Because the development of flavors becomes so much more complex, and the texture rounder and silkier. A third Bollinger specialty is the aging of Champagnes. Most Champagnes on the market are primarily made up of the most recently harvested vintage before requirements to age in bottle. Bollinger is primarily made up of Champagnes that are not from the most recent vintage, and in the end a newly released bottle of Bollinger is around 7-8 years old. A fourth – and utterly distinct – practice at Bollinger is the use of Reserve Magnums. The best vineyards will be aged under cork in magnum for up to 15 years, and hand disgorged into the final blend to bring the aromas and flavors only a great aged Champagne can display, notes such as truffles, ginger and walnuts.

So you have it all: the freshness that Champagne brings naturally, the secondary notes as the fruit character becomes riper and savory and spicy notes enter, and the third level, when fruit becomes almost crystallized, texture becomes like velvet, and the glass in front of you brings meaning to you and with those you have chosen to share. Special Cuvée does all of this for you .

Bòggina “A” is made in amphora as a historical testament to Tuscany; terracotta has always played a key role in the region, and since the early Etruscan period, the art of creating and using vases of terracotta has evolved over the centuries in the small village of Impruneta near the Petrolo estate. The Etruscan connection to the Petrolo estate runs deep, as the Petrolo hill was an Etruscan settlement and fortification.

In the same way that Special Cuvée stands apart from non-vintage Champagnes, Bollinger Rosé is an exception for Rosé Champagnes. What is more, it is a relative secret, as Bollinger did not release a non-vintage Rosé until 2008 and the quantity produced is quite limited. The wine begins as  Special Cuvée and then Bollinger’s specialty as  the  Pinot Noir producer in Champagne takes center stage, as the red fruits that join the conversation dance vibrantly, the finish has just a hint of perfectly repeat tannin, and the deep complexity of the wine shines through transparently.

Bollinger is the producer most associated with a single grape variety in Champagne, namely Pinot Noir. This more difficult grape to grow makes up a minimum of 60% of all of Bollinger’s Champagne. The harmony of Pinot Noir’s richness and elegance plays a large part in the Rosé’s distinct profile, the ripe red berries and powerful impact a clear signature. Then there is the other association that Bollinger is so well known for: winemaking in barrel. As virtually every Champagne producer in the latter half of the 20th century moved to fermenting in large lots in stainless steel tanks, Bollinger persisted to oversee fermentation barrel by barrel for all vintage Champagnes and a remarkable 30% of the Rosé. Why? Because the development of flavors becomes so much more complex, and the texture rounder and silkier. A third Bollinger specialty is the aging of Champagnes. Most Champagnes on the market are primarily made up of the most recently harvested vintage before requirements to age in bottle. Bollinger is primarily made up of Champagnes that are not from the most recent vintage, and in the end a newly released bottle of Bollinger is around 7-8 years old. A fourth – and utterly distinct – practice at Bollinger is the use of Reserve Magnums. The best vineyards will be aged under cork in magnum for up to 15 years, and hand disgorged into the final blend to bring the aromas and flavors only a great aged Champagne can display, notes such as truffles, ginger and walnuts.

So you have it all: the freshness that Champagne brings naturally, the secondary notes as the fruit character becomes riper and savory and spicy notes enter, and the third level, when fruit becomes almost crystallized, texture becomes like velvet, and the glass in front of you brings meaning to you and with those you have chosen to share. Then, because of the quality, density and power of Bollinger’s still red Pinot, only 5-6% of red wine is added to make the Rosé, less than half (or even a third) what you find in typical Rosé Champagnes. We like to say: “Fresh as a Rosé, balanced as a Bollinger.”

Bòggina is a Sangiovese cru and a testament to the winemaking foresight of Petrolo’s founder, Gastone Bazzocchi, who planted the vineyard in 1952 and saw the great quality potential of the vineyard early on. Over the years, the vineyard has been replanted little by little with a massale selection to preserve the diversity of the original clones. Bòggina showcases the great expression of a 100% Sangiovese that Petrolo’s unique terroir and microclimate are capable of producing.

Bollinger’s prestige cuvée is the vintage-dated La Grande Année, made of roughly two-thirds Pinot Noir and one-third Chardonnay. It is produced only when the harvest reaches a perfect balance. This wine ferments entirely in oak barrels, and undergoes its second fermentation under cork instead of crown capsule. It’s filled with aromas of honey, gingerbread and cinnamon, and offers a core of pastry and candied orange flavors on the palate.

In 1976, Bollinger Vintage became Grande Année; then, in 1997, “La” Grande Année, a name simple enough to illustrate its exceptional status.  This prestige cuvée made its silver screen debut two years later, in James Bond’s Casino Royale.

From a wine of utter charm, La Fleur-Petrus has through the developments of the last 20 years become a wine of profound depth and complexity, all the while retaining its irresistible, seductive edge. You could even call it the archetype of  Pomerol.

Today the estate is composed 90% of Merlot with an average vine age of 30 years and 10% of Cabernet Franc with an average vine age of 50 years. Christian Moueix’ obsessive work in the vineyard focuses on sap flow and the treatment of each vine individually. In the cellar, vinifications are extremely precise but quite traditional.

A rosé version of La Grande Année is also made in certain vintages. Lily Bollinger agreed to a Bollinger rosé under one condition, it had to be extraordinary, and that is how La Grande Année Rosé was born: the subtle blend between a great vintage champagne and a a small percentage of red wine from one of the House’s emblematic vineyards, La Côte Aux Enfants, located in the village of Aÿ. This plot of Grand Cru is only used for red wine when the grapes are perfectly ripe. To produce a red wine of such high quality in the Champagne region is a challenge: a rare treat, a testament to the House’s expertise in Pinot Noir.

Reflecting its land and its traditional wine making methods, La Grande Année Rosé is famous for its promise of exceptional ageing qualities which makes it a great wine for cellaring. The richness of this wine is expressed by a deep color, perfectly balanced aromas and a lovely vinosity.

Year after year, Galatrona has quietly been recognized as one of the great wines of Italy and is often referred to as the Petrus of Tuscany. What it truly is, though, is beyond comparison – a wine of utter individuality reflective of the Petrolo estate and its unique location in an all but unknown appellation of Tuscany.

While the Villa Gemma Montepulciano was the wine that announced Abruzzo to the world, the Bianco, created just a year later, further defined what the region and grapes of Abruzzo could produce. This wine, first released in 1985, speaks to the white grape varieties specific to the region and has become on of the most exciting wines produced at the estate.

Started in Gianni Masciarelli’s grandfather’s basement, Villa Gemma is the wine that announced Abruzzo to the world, showcasing what the region and grapes of Abruzzo could produce. Villa Gemma Montepulciano Riserva is the only Italian wine with 14 consecutive Tre Bicchieri awards and, more importantly, was the wine that established Abruzzo as capable of making truly distinct, extraordinary wines. Villa Gemma Montepulciano Riserva is a powerfully – almost undeniably – intense wine of character and complexity, with deep fruit and earthy, spicy secondary characteristics that could only come from the Montepulciano grape in Abruzzo

A small revolution in the world of Champagne. In 1967, Bollinger releases R.D. 1952.  There is no comparable Champagne on the market at the time. This bold and brilliant Champagne takes the pillars of what makes Champagne Bollinger so unique, and pushes them to their ultimate level. It is, very simply, a masterpiece.

R.D. stands for “recently disgorged.” The majority of Champagne Houses have always kept a collection of old wines in order to share with their family, close friends and special guests. The custom was that these old wines were especially disgorged only a very short time before being tasted, so that those invited could share a perfect moment when the wine, disgorged just recently, would offer an extraordinary contrast of freshness and complexity from age.

Bollinger is the producer most associated with a single grape variety in Champagne, namely Pinot Noir. This more demanding grape to grow makes up a minimum of 60% of all of Bollinger’s Champagne, and for R.D. is truly the backbone that allows the Champagne to age. The harmony of Pinot Noir’s richness and elegance becomes ever more complex with the time this Champagne sees before release.  Then there is the other association that Bollinger is so well known for: winemaking in barrel. As virtually every Champagne producer in the latter half of the 20th century moved to fermenting in large lots in stainless steel tanks, Bollinger persisted to oversee fermentation barrel by barrel for all vintage Champagnes. Another peculiarity of Bollinger’s vintage Champagnes is the aging under cork rather than crown capsule, to allow oxygen to continue to slowly work its magic on the development of the wine. Why do other producers not do this? Because every single bottle must subsequently be riddled by hand and then hand-disgorged. Lastly, this wine is is typically aged 10-15 years before release, with an aging potential that if not quite immortal, will outlast all of us. 

Lastly, we have to say it – it’s no wonder R.D. is the Champagne of choice for James Bond.

As the flagship of the estate, Decero Amano takes its name from our “amano” or “by hand” approach. Each year, the wine is masterfully blended using the most distinctive parcels from the Remolinos Vineyard. A blend of Malbec, Cabernet Sauvignon, Petit Verdot and Tannat, the wine is characterized by its warm aromas of leather, liquorice and baked black plum. World-renowned wine critic, Luis Gutierrez, of The Wine Advocate, once described the wine as “pure silk, with a kind of Audrey Hepburn perfection.”

Charm and accessibility in an authentically Douro style. Named after the emblematic cedar tree that dominates the terrace of Quinta do Noval, Cedro do Noval is an authentic expression of the Douro. Principally made up of classic Portuguese varieties, it also contains a proportion of Syrah, which rounds out the fruit and gives the wine enormous charm and accessibility.

Noval 10 year old Tawny is a blend of old Ports from different vintages that have matured in oak casks, with an average age of 10 years.  It’s a perfect expression of the Noval Tawny style. It has acquired the classical attributes of an old Tawny Port, while at the same time retaining much of the freshness and fruit of its youth. 

Quinta do Noval Vintage Port is characterized by its purity of fruit and a fine and delicate quality that is typical of the wines of the property in general but which finds its most remarkable and enduring expression in the Vintage Ports. Equilibrium, harmony, finesse and elegance characterize our great Vintage Ports, which are declared only in great years and only when the wines come up to Noval’s exacting standards. Even then, the wines selected for the Quinta do Noval Vintage Port blend represent only a small proportion of our total production.